Boil Milk with scraped Vanilla seeds. Heat oil in the sauce pan and add sliced mushrooms. Sauté and add pepper, Nutmeg powder and salt. Cook till mushroom release the water and become soft. Add plain four and sauté for 30 seconds. Stir the milk and stocks and bring it to boil. Let the soup cool before the blending. Carefully blend in the blender or use hand blender until smooth. Transfer it again the sauce pan and simmer for 10-12 minutes. Add cream and garnish with pepper & fresh basil. Serve piping hot and enjoy the super creamy texture soup.